Sweet n Spicy Roasted Chickpeas

delicious snack

delicious snack

I think I just found my new snack!  One of the ladies in my Kin’s GreenFighter Challenge posted a recipe for Roasted Honey Cinnamon Chickpeas so I thought I’d give them a try.  We love roasted chickpeas for snacks in our home, but I had actually never considered making them sweet!  Usually we add sea salt, garlic, paprika etc…

THEY ARE DELICIOUS!  …  I didn’t really follow the recipe that was provided (no measuring done for this one).  When cooking I usually consider recipes a guideline (which is why I rarely bake!)

This is how I made them (again measurements are approximate!)… one day I’ll actually measure for you ha ha

  • 2 cans of garbanzo beans (organic low sodium)
  • 2 tbsp olive oil
  • 1/4 cup honey
  • 1-3 tbsp cinnamon
  • 2 teaspoon pumpkin pie spice
  • few pinches of hawaiian sea salt
  • few pinches of cayenne pepper
 
*** for part of the batch I also used just the Garlic Ginger infused Honey I happened to have on hand
 
Preheat oven to 375
rinse & dry chickpeas
I roasted for about an hour at 375  (you can test them to see if they are crunchy)
once dried in oven I mixed them in (hot) with the honey mixture
back into the oven convect at 375 for about 10 mins 
 
YUMMMM!!!!!!  I love that salty sweet spicy-ness!
 

Let me know if you tried them… they are such a good option for a crunchy snack – and now, thanks to the recipe Alicia shared. I’ve learned they can be a sweet treat as well

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Feta & Spinach STUFFED CHICKEN BREASTS

first of all I apologize for not having exact amounts of the ingredients.  I usually throw dinner together, and then when it turns out I wish I had written down my process.  I’ll try to remember to do this for the future!  I also try to remember to take a photo!
 
STUFFED CHICKEN BREASTS

stuffed chicken breast with feta, spinach, sundried tomato,

stuffed chicken breast with feta, spinach, sundried tomato,

Ingredients
  • 2-3 Boneless Skinless Chicken Breasts
  • 1 cup chopped fresh spinach
  • 1/2 cup feta
  • 1/8- 1/4 cup chopped sundried tomatoes
  • 1 tsp minced lemon zest – I love to use Meyer Lemons
  • small amount of garlic powder
  • 1 tsp fresh basil
  • pepper to taste

Instructions

Preheat oven to 375 degrees
Place chicken breast between plastic wrap and pound to 1/4 inch thick. (Butterfly to help) ….  this is a great recipe to get out your frustrations .. and if you don’t have a mallet just find a rolling pin or some other object!
Combine spinach, feta, sundried tomatoes, lemon zest, garlic powder, basil and pepper in a bowl and mix well.
Put approx 2 tblsp of spinach mixture on widest part of chicken breast and then tightly roll the breast, leave seam side down on baking sheet.
Cook for approx 30 minutes.